||[Feb. 24th, 2009|11:49 am]
Listen in, listen Ian!
It's pancake day! Excellent! I might make something featuring pancakes and bacon tonight, or as I have cold roast chicken in the fridge I might make the recipe my mum used to make:
Chilli Chicken Pancakes
1. Make pancakes. I'm not going to tell you how to do that, there are loads of recipes for them on the internet already I imagine.
2. Boil some rice.
3. Cut up roast chicken into little bits, and when the rice has cooked mix it into the chicken with some black pepper. Maybe you could add some cooked bacon in at this point too, that might be nice if you don't have enough chicken, as I think might be the case for me.
4. Make some white sauce, however you usually do it. Delia's all in one recipe is good for this. Then add chilli sauce ETA: and tomato puree or passata to the white sauce until it's a nice pinky colour.
5. Roll the chicken and rice mixture up in the pancakes, and put them in a baking dish.
6. Pour the chilli sauce over the top.
7. Bake in the oven at, ooh, 180C probably, for half an hour or so, until everything's nicely heated through.
8. Scoff it all down, with extra chilli sauce if you like that kind of thing.
Serves as many as you've made enough for.
Bonus recipe! From sunday night:
Vaguely Moroccan chicken, spinach and feta stew.
Some frozen spinach
The roasting pan juices from the last three chickens you've roasted, that are lurking in the fridge.
Spices, garlic &c which I'll refer to in the text.
Some other stuff
1. Hack the chicken up into portions. You can ask your butcher to do this, then get snotty when he asks you for an extra 50p to do so and then do it yrself. That's what I did.
2. In an ovenproof dish, fry the garlic in some olive oil, and brown the chicken portions.
3. While that's going on, separate the fat from the meat jelly in the bowls of roasting pan juice. Put the meat jelly in a big jug, and add boiling water and salt and pepper to make a quick chicken stock.
4. Put all the chicken in the dish, with whatever spices you see fit (I think I used cumin seeds and turmeric), plenty of frozen spinach and pour all the stock over. Top it up with a bit of water to make sure all the chicken is covered.
5. Put the lid on the roasting dish (did I mention that it needs to have a lid? Oops.) and put it in the oven over a lowish heat (150Cish) for a good hour and a bit.
6. The chicken should be nice and tender and falling off the bone by now, but the sauce probably needs to be thicker than it is. I tried adding some cornflour/water mix but to no huge effect - I could possibly have added more but I didn't want to overdo it.
7. Leave it in the oven for a bit longer anyway, with the lid off and maybe bump the heat up to 200.
8. Serve with rice. It's dead good!